Orange-Infused Pork and Rice Delight
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Why I Love This Recipe
Oranges are among the oldest cultivated fruits in the world, with their origins tracing back over 4,000 years, thriving in Asia's tropical and subtropical regions.
Ingredients You'll Need
1 lb pork tenderloin, cut into bite-sized pieces
1 cup long-grain white rice
1 orange, zest and juice
1/2 cup orange juice, freshly squeezed
1 tablespoon soy sauce
1 teaspoon honey
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon fresh ginger, grated
1 bell pepper, diced
1 carrot, julienned
1 scallion, chopped, for garnish
Salt and pepper, to taste
Directions
***Prepare the Pork Orange Marinade***: In a medium-sized bowl, combine the orange juice, orange zest, soy sauce, honey, minced garlic, and grated ginger. Add the pork pieces, mix to coat evenly, and let marinate for at least 15 minutes.
***Cook the Rice***: Meanwhile, prepare the rice according to package instructions or in a rice cooker. Set aside once cooked.
***Sauté the Pork***: In a large skillet, heat the olive oil over medium heat. Remove the pork pieces from the marinade (reserve the marinade) and cook them in the skillet for about 5–7 minutes, turning occasionally, until browned and fully cooked.
***Stir-Fry the Vegetables***: Add the diced bell pepper and julienned carrot to the skillet. Stir-fry for 3–5 minutes until they begin to soften.
***Prepare the Sauce***: Add the reserved marinade to the skillet and simmer for 2 minutes. Taste and adjust seasoning with salt and pepper if necessary.
***Combine and Serve***: Add the cooked rice to the skillet, mixing it so the flavors combine and it warms through. Serve hot, garnished with chopped scallions.
Pairs Well With
Pairs with a chilled Riesling wine or a refreshing ginger-lime soda
Questions, Comments & Reviews
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